Champagne Brut Nature & Extra-Brut
Although I am not a great fan of non-dosage Champagnes, this has less to do with the style than its quality. Such wines do not improve with age because sugar is required for
a Champagne to age gracefully after disgorgement (see Reaction Maillard in the Glossary). The older a Champagne is before it is disgorged, the less dosage required because it
will have a more mellowed taste, but no matter how old or great the Champagne is, without a certain amount of sugar it will turn coarse and oxidative. Sugar brings finesse and
enables further ageing.